Quick Description
These mini taco cups are a fun and protein-packed twist on traditional tacos. With a crispy tortilla shell filled with seasoned ground beef, cheese, and fresh toppings, they make the perfect meal or appetizer!
Servings & Timing
- Servings: 6 mini taco cups
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients List
For the Taco Cups:
- 6 small whole wheat tortillas (or low-carb tortillas for a healthier option)
- 1/2 lb lean ground beef (or ground turkey for a leaner option)
- 1/4 cup onion, finely chopped
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup salsa (or tomato sauce)
- 1/2 cup shredded cheese (cheddar or Mexican blend)
For the Toppings:
- 1/4 cup shredded lettuce
- 1/4 cup diced tomatoes
- 1 tbsp sour cream (optional)
Step-by-Step Instructions
- Prepare the Tortilla Shells: Preheat the oven to 375°F (190°C). Cut the tortillas into rounds that will fit into a muffin tin. Lightly grease the muffin tin and press the tortilla rounds into each muffin cup to form the taco shell shape. Bake the tortilla shells for 5-7 minutes, or until golden and crispy.
- Cook the Filling: While the tortilla shells are baking, heat a skillet over medium heat and cook the ground beef with chopped onion. Add chili powder, cumin, garlic powder, salt, and pepper. Cook until the beef is browned and fully cooked, then stir in the salsa (or tomato sauce) and simmer for a few more minutes.
- Assemble the Taco Cups: Once the tortilla shells are ready, fill each one with the cooked beef mixture. Sprinkle with shredded cheese.
- Bake the Cups: Return the taco cups to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Add Toppings: Once baked, remove the taco cups from the muffin tin. Top with shredded lettuce, diced tomatoes, and a dollop of sour cream (if desired).
- Serve: Serve the mini taco cups warm, and enjoy!
Additional Notes
- Make-Ahead: You can prepare the taco cups ahead of time and bake them just before serving.
- Vegetarian Option: Replace the ground beef with black beans or lentils for a vegetarian version.
Dietary Info
- Calories per Serving (1 taco cup): 210
- Protein: 18g
- Carbs: 15g
- Fat: 12g
- Fiber: 3g
Flavor Tips & Variations
- Spicy Kick: Add chopped jalapeños to the filling or sprinkle some hot sauce over the top for extra heat.
- Add Guacamole: For a richer flavor, top each taco cup with a spoonful of guacamole.
Ingredient Substitutions
- Ground Beef: Use ground turkey, chicken, or plant-based meat for a lighter or vegetarian option.
- Cheese: Swap shredded cheddar with a low-fat or dairy-free cheese alternative.
Recipe Variations & Serving Suggestions
- Serve with a Side Salad: These taco cups are perfect with a side of Mexican-style quinoa or rice.
- Taco Night: Make these mini taco cups as part of a taco night with a variety of fillings and toppings.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for the best texture.
- Freezing: You can freeze the taco cups before baking. Freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Bake directly from frozen when ready to serve.
